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Processing Turkeys for Christmas

Looking for some advice on when and how to dispatch Turkeys for Christmas, I知 raising a few Bronze Turkeys for the first time. There seems to be a lot of advice out there on processing Turkeys by 1) killing, 2) scalding, 3) plucking, 4) cleaning them out, 5) placing them in cold water, 6) finally bagging them. However I知 struggle to find any advice on when I should start this process and should I hang the birds for a few days and for how long? Can they be place directly in the fridge? Appreciate any advice you might have in this. Thanks

GrangeNinja
Tuesday, November 5th, 2019

We kill ours on the 19th Dec . Fasted overnight. Pluck straight away. And hang in a cool dry place until we get them oven ready on Xmas eve.

Mo Hens
Tuesday, November 5th, 2019

Which is best way to kill turkey ,break neck or bleed ,I've got some myself 1st time .

shannon mist
Wednesday, November 6th, 2019

The only way I've ever done it is the break their neck. I use an inverted traffic cone to hold them . There's a knack in doing it but when you can do it it's handy enough.

Mo Hens
Wednesday, November 6th, 2019

Thanks very much for the advice. Is it still ok to hang the birds if you cut their necks? Also if I go down the line of scalding the feathers and wet plucking can I hang the birds after that or do I need clean out straight away. Thanks

GrangeNinja
Wednesday, November 6th, 2019

I've never done either of the above but in my opinion it would be ok to hang afterwards.

Mo Hens
Thursday, November 7th, 2019

You would not normally hang turkeys if you scald and wet pluck them. You would eviscerate straight away after bleeding and plucking.
Hanging is usually done only after dry plucking.

Flock Master
Thursday, November 7th, 2019

Thanks for the advice here, any advantage to wet versus dry plucking? I知 guessing you壇 put the turkeys straight into the fridge after wet plucking and eviscerating, will this not make the turkeys tough when you go to eat it? Is it ok to bleed, dry pluck and hang? Thanks

GrangeNinja
Thursday, November 7th, 2019

I brake the neck by hand and then dry pluck 6-7 minutes start to finish leave hanging in a cool place then

Chuck k
Friday, November 8th, 2019

Turkeys in general are dry plucked. For small numbers they would be done by hand for larger numbers a dry plucking machine like the Muscat Turbo 11 would be used ( follow link below ).
Usually you would kill, bleed & pluck. Hang then in a fridge for several days before eviscerating.
Make sure that you dont allow wings to get broken by flapping when killing and ensure the birds bleed out fully to prevent blood spots in the meat.

www.maceoinltd.com/poultry-equipment/poultry-processing-equi...

Flock Master
Friday, November 8th, 2019


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